No Knead Whole Wheat Pizza Dough

Is it just me or is this week dragging? I feel like I have been accomplishing a lot. And by a lot, I mean in the world of pizzas. I seriously have three different pizzas plus a spare dough in my fridge right now. My husband would say that sounds like one of those good problems. I am worried though. I hope I don’t get sick of one of my favorite foods!!

See. This is how you know I love you guys. I am willing to risk hating my favorite food for a while or not wanting to see another pizza ever again just to bring you the BEST pizza creations I can think of in my very large head.

Today we are doing the whole “no-knead” thing because sometimes you just want to dump some stuff in a bowl and end up with a good, fresh, homemade dough. Not that there is anything wrong with one of those pre-made cardboard doughs or let’s say my husband’s favorite the 10 for $10 deal on Jack’s pizzas at the grocery store. But really, why buy that when you can make this?

Just my humble opinion.

Ok, so this crust is just a dump, mix, and wait situation. There really isn’t much to explain. Even if you accidentally mix your yeast with the wet ingredients or mix the yeast with the dry and then add water, IT STILL WORKS. No matter which way, you do not have to knead dough!

I love the use of the white whole wheat flour in this recipe because it isn’t heavy and dense like some whole wheat flours can be. This crust turns out perfectly crisp with lots of little air pockets that make it seem very light.

So, after you dump and mix, you let it rest for an hour and a half. Standard for dough making.

After that, cut it in half and form into two dough balls (see the pic at the top for a reference). Another rise for 30 minutes and then boom! Baking time. This lovely cheesy pizza will be shared next week. I am thinking of calling it the adult cheese pizza. Stay tuned and get to pizza making! I mean, come on already. I have now given you three different types of crusts (#1 & #2) to choose from after all!

You can do this! If I have accomplished one thing this week, at least I hope I have made you crave pizza!

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No Knead Whole Wheat Pizza Dough

A light and crisp no knead whole wheat pizza dough that will make you never want to buy store-made dough ever again!

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Servings 2 , 12 inch pizzas

Ingredients

• 3 1/4 Cups White Whole Wheat Flour plus more for dusting
• 1 Tablespoon Active Dry Yeast
• 1 1/2 Teaspoons Salt
• 1 1/2 Cups Warm Water not over 110 degrees F
• 1 Tablespoon Olive Oil plus more for brushing
• 1 Tablespoon Honey

Instructions

1. Add the water, honey, olive oil, and yeast to a large mixing bowl. Stir with a fork to combine until all the yeast has been dissolved. Let sit for 5 minutes.
2. After 5 minutes, add in the flour and salt. Use a wooden spoon to mix all the ingredients together until a shaggy, sticky dough is formed.
3. Transfer the dough to a clean, large mixing bowl, cover with a kitchen towel, and let rise for an hour and a half.
4. After an hour and a half, when the dough has doubled in size, remove the dough from the bowl, and place on a clean floured surface. Cut the dough in half. Form each half into a ball. Lightly coat the tops of the dough balls with olive oil. Cover with a kitchen towel and let rise for another 30 minutes.
5. Preheat the oven to 450 degrees F. Place your pizza stone or pizza pan in the oven while it preheats.
6. On a floured surface, roll one of the dough balls out into a 12 inch circle. Carefully transfer the dough to the pizza pan or stone, top with toppings, and bake for 12-15 minutes.
7. Once the dough has gone through the second rise, it is ok for three days in the fridge wrapped in plastic wrap or in a plastic zipper bag. Just let the dough come to room temperature for 2-3 hours before rolling out.

Recipe adapted from here.